There’s no catch.

Fish is served every Friday in Marchharts Restaurant. That is when we put the freshest catch from the sea or our local lakes on your plate. But if you don’t feel like waiting until next Friday, we’ll reveal a delicious fish recipe here that is easy to cook. You can get the Thai ingredients in an Asian shop!

Ingredients (for 2-4 servings)
400 g pollock fillet
2 garlic cloves
1 stalk of Thai celery
2 Tbsp. oil
2 Tbsp. oyster sauce
2 Tbsp. fish sauce
1 pinch of sugar
White pepper to taste

Preparation time: approx. 25 minutes

Preparation
Wash the fish fillet and pat it dry. Then cut it into wide strips. Peel and finely chop the garlic. Trim and wash the celery stalk and cut it into 3 cm-long pieces. Heat a heavy frying pan or wok, add the oil and fry the garlic until it turns a golden colour. Add the fish strips and fry over medium heat for 4-5 minutes. Season with oyster sauce, fish sauce and sugar. Add the celery pieces, fry for 1 more minute and then grind white pepper over it, if desired. Bon appétit!

Serving from 17:00 - 22:00 - Closed on Sun., Mon. - Tel.: +43 662/826785 / Fax: +43 662/827479 marchharts@a1.net